The tomato grew already more than 2000 years ago at the coasts of Peru and looked at that time still much smaller and above all yellow. In ancient Mexico it was called "Tomatle", which can be roughly translated as "erectile tissue". When Christopher Columbus brought the tomato back from his second trip to America in 1498 as a supposed ornamental, Europeans were initially extremely skeptical. Out of ignorance it was thought that the tomato was poisonous, which was only the case with original, unripe tomatoes.
The first cultivation trials were carried out in Italy in 1554, but only in 1820 were they used as real vegetables. Due to its then still yellow colour, the tomato was called "Pomo d'oro" (Golden Apple) in Italy. This name has survived to this day. In Germany, the systematic cultivation of tomatoes did not begin until 1890, but until the First World War it was still mistakenly thought to be poisonous and was therefore almost never used in the kitchen. When studies from 1920 onwards showed that tomatoes were extremely healthy, they quickly moved to the top of European vegetable consumption and have been at the forefront ever since.
The main tomato growing areas are in Bulgaria, France, Greece, Israel, the Netherlands, Spain, Turkey and the USA.